I have my seville oranges, and two bags of jam sugar - but the recipe I have says I need a lemon too - is it vital or can I leave it out?
CogitoErgoSometimes
Tue 07-Feb-12 15:59:16
In a big panful of sour oranges, the lemon flavour is only going to be subtle at best. I add a good slug of whisky to mine 
AuntingCarse
Tue 07-Feb-12 16:04:10
YOu definitely don't need the jam sugar - the oranges have more than enough pectin in the skins - so I'd save that from making strawberry or raspberry jam. The lemon isn't strictly necessary, but again it's a great added bit of pectin, I wouldn't worry about it though.
When do you add the whisky, Cogito? Before, during or after?
Well - I've got the oranges simmering gently on the stove. I think I am going to stop at the point where the peel is softened properly, and do the rest, with the sugar, and setting points and saucers in the freezer, tomorrow after feltmaking group. Should I add the whisky when it's finished cooking tonight, do you think?
AuntingCarse
Tue 07-Feb-12 18:18:03
Stir the whisky in just before potting, 75-100ml depending on what you fancy.
CogitoErgoSometimes
Tue 07-Feb-12 19:53:40
Yes, just before putting it in the jars. Good slosh for the pan, and a glassful for the chef. (Have to check it hasn't gone off, naturally)
I'm going to finish it off tonight, I think - when the dishwasher finishes, with the jam jars in it. And I will definitely check the whisky most rigorously. 
Chopped stem ginger is lovely in marmalade too!
Add it afterwards ,and before potting.
Darn - I saw your suggestion just too late, Catsmamma - I have just finished putting it all in its pots, and now I am going to de-sticky myself and go to bed. I will remember stem ginger for next time, though!
